Pea and Mint Dip
This Easy Pea and Mint Dip not only tastes great, it also looks fantastic. For entertaining or casual snacks at home, dips are always popular. This one has a light, fresh flavour and is easily made. Best of all, it is a great impromptu starter which can be made in minutes using frozen peas.
Servings 4 people
Calories 169 kcal
2 cups frozen peas - thawed See Notes 1 and 2 1 clove garlic - peeled 2 tablespoon extra virgin olive oil See Notes 3 and 4 2 tablespoon fresh mint - finely chopped See Note 4 2 tablespoon tahini See Note 4 2 teaspoon lemon zest See Note 5 1 tablespoon lemon juice See Notes 4 and 6 sea salt and freshly ground black pepper - to taste
Place the defrosted peas and the remaining ingredients in the bowl of a small food processor. Blend to a smooth paste, adding more oil or lemon juice to reach desired consistency and flavour. Season to taste. Serve with crackers, toasted pita bread or a selection of colourful crudites.
thaw the peas quickly, I spread them out on a large dinner plate. I prefer baby peas, they are sweeter.
I have used
extra virgin olive oil for the extra flavour it adds and for the health benefits. The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons. Please adjust your measurements if necessary.
zesting citrus, it is important to use just the coloured skin and not the white pith which has a bitter flavour. When using both the zest and the juice, zest the lemon first. As peas are naturally sweet and the acidity of lemons varies enormously you may need to add more
lemon juice to suit your taste. Please note, the
nutritional information is based on this dip serving four people. It does not include what the dip is served with. The nutritional information is an estimate only. Calories: 169 kcal | Carbohydrates: 13 g | Protein: 5 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 7 mg | Potassium: 234 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 667 IU | Vitamin C: 33 mg | Calcium: 38 mg | Iron: 2 mg